Ay! Ay! Ay! It’s Christmas!
Dear friends, take a bite of this zesty orange and cinnamon chocolate made for holiday celebrations and let the spicy warmth envelop your senses. But wait, the sweet orange burst is not the only reason you must try it. This chocolate mega-bark unwraps into layers of toasted almonds and toasted coconut to spark a crackling party for your taste buds.
To make the equivalent of about 3 medium chocolates we used:
50 gr cocoa butter 4 TBSP raw cocoa powder (unsweetened) 3 tsp raw sugar (we used Rapadura) 1/4 tsp cinnamon pinch of nutmeg 1/4 tsp chili powder 1 handful sliced almonds 1 handful coconut flakes 3 thin orange slices
We first melted the sugar in a bowl over a hot pot of water. We then added the cocoa butter. Once melted, we added the cocoa powder, 1 tablespoon at a time. Once melted and incorporated, we added the cinnamon, nutmeg and chili, took it off the heat and placed it in ice water for 1 minute, stirring. We took it out of the water and continued to stir the chocolate, slowly, for about 5 minutes, until it began to thicken. We more or less tempered the chocolate.
While the sugar and cocoa were melting, we toasted the almonds and coconut flakes. They only need 1-2 minutes to be done. In a tray, on baking paper, we arranged the orange slices and the toasted almonds and coconut and, once the chocolate was ready, we poured it on top of everything. We placed it in the fridge for about 2-3 hours. A long wait for two impatient people waiting for the holiday spirit to kick in.
Looking forward to a homemade December.